There’s something undeniably comforting about the smell of freshly baked bread wafting through the kitchen. Now, imagine that bread infused with juicy strawberries and the rich, tangy goodness of sour cream. This Strawberry Sour Cream Bread is moist, flavorful, and just the right balance of sweet and tart. Whether you enjoy it as a breakfast treat, an afternoon snack, or a dessert, trust me—this one’s a keeper!
Why You’ll Love This Recipe
This isn’t just any quick bread—it’s the kind of recipe that makes you pause and savor every bite. Here’s why you’ll love it:
- Moist & Tender: The sour cream adds richness and keeps the bread soft and fluffy.
- Bursting with Strawberries: Every slice is loaded with juicy bits of fresh strawberries.
- Easy to Make: No fancy techniques, just simple ingredients and a straightforward process.
- Perfect for Any Occasion: Enjoy it with coffee in the morning, as an afternoon pick-me-up, or as a sweet treat after dinner.
- Make-Ahead Friendly: Stays moist for days and freezes beautifully!
Ingredients in Strawberry Sour Cream Bread
This bread is all about simple ingredients coming together to create something magical. Here’s what you’ll need:
- Fresh Strawberries: The star of the show, adding natural sweetness and a juicy texture.
- All-Purpose Flour: Provides the perfect structure for a soft yet sturdy bread.
- Sour Cream: The secret ingredient for a rich, moist crumb with a slight tang.
- Sugar: Just the right amount to balance the tartness of the strawberries.
- Eggs: Helps bind everything together for a perfectly fluffy texture.
- Butter: Adds richness and flavor, making every bite extra delicious.
- Baking Powder & Baking Soda: The perfect combo for a light, airy loaf.
- Vanilla Extract: Enhances the sweetness and adds depth to the flavor.
- Salt: A pinch brings out all the flavors and keeps the sweetness in check.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get baking! Follow these simple steps to create a loaf of pure strawberry bliss:
- Preheat Your Oven: Set your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Prep the Strawberries: Wash, hull, and dice the strawberries. Toss them with a little flour to prevent them from sinking in the batter.
- Mix the Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, then mix in the sour cream and vanilla.
- Bring It All Together: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the strawberries.
- Bake to Perfection: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy warm or at room temperature!
How to Serve Strawberry Sour Cream Bread
This bread is perfect on its own, but if you want to take it up a notch, try these serving ideas:
- With a Pat of Butter: Warm up a slice and spread a little butter for an extra indulgent bite.
- Drizzled with Honey or Maple Syrup: Adds a touch of natural sweetness.
- Topped with Whipped Cream: Turns it into a dessert-worthy treat.
- Paired with Coffee or Tea: A cozy and delicious pairing.
- With a Side of Fresh Berries: Because more fruit is always a good idea!
Additional Tips
- Use Fresh or Frozen Strawberries: If using frozen, don’t thaw them—just toss them in a little flour before adding them to the batter.
- Don’t Overmix: Stir just until the ingredients are combined to keep the bread light and tender.
- Storage Tips: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing Instructions: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
FAQ Section
Q1: Can I use Greek yogurt instead of sour cream?
A1: Yes! Greek yogurt works as a great substitute while keeping the bread moist.
Q2: Can I add nuts to this recipe?
A2: Absolutely! Chopped walnuts or pecans add a nice crunch.
Q3: What if my strawberries are too juicy?
A3: Pat them dry with a paper towel and toss them in flour before adding them to the batter.
Q4: Can I make this gluten-free?
A4: Yes! Use a 1:1 gluten-free flour blend for the best results.
Q5: Can I make this into muffins instead of a loaf?
A5: Yes! Pour the batter into a lined muffin tin and bake for about 18–22 minutes.
Q6: How do I keep my bread from sticking to the pan?
A6: Grease the pan well and line it with parchment paper for easy removal.
Q7: Can I reduce the sugar in this recipe?
A7: Yes! Reduce it slightly if you prefer a less sweet bread, but keep in mind it may affect texture.
Q8: What’s the best way to reheat this bread?
A8: Toast slices in a pan or warm in the microwave for 10–15 seconds.
Q9: Can I add a glaze on top?
A9: Yes! A simple powdered sugar glaze or a lemon glaze would be delicious.
Q10: Can I use other fruits instead of strawberries?
A10: Definitely! Blueberries, raspberries, or chopped peaches work well.
Final Thoughts
This Strawberry Sour Cream Bread is the perfect combination of sweet, moist, and irresistible. Whether you’re enjoying it fresh out of the oven, as a quick breakfast, or as a sweet snack, it’s guaranteed to hit the spot. So grab those strawberries, preheat your oven, and get ready for a loaf that’s as delicious as it is easy to make!
Print
Strawberry Sour Cream Bread
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Sour Cream Bread is moist, tender, and bursting with juicy strawberries! Made with sour cream for extra richness and topped with a sweet strawberry glaze, it’s a delightful treat for breakfast, brunch, or dessert. Whether you’re looking for healthy homemade recipes, quick dinner ideas, or a simple baked good, this easy strawberry bread is a must-try!
Ingredients
For the Strawberry Bread:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream (or Greek yogurt)
- 1 teaspoon vanilla extract (optional)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 2 cups strawberries, sliced (fresh or frozen)
For the Strawberry Glaze:
- 1/2 cup strawberries, finely chopped or coarsely mashed
- 2 cups powdered sugar
- 1 tablespoon lemon juice
Instructions
For the Strawberry Bread:
- Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, followed by the sour cream and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Gently fold in the strawberries.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
For the Strawberry Glaze:
- In a bowl, mix the mashed strawberries, powdered sugar, and lemon juice until smooth.
- Drizzle over the cooled bread before serving.
Notes
- Use fresh or frozen strawberries (if using frozen, do not thaw).
- For extra flavor, add a teaspoon of lemon zest to the batter.
- Store at room temperature for up to 2 days or refrigerate for up to a week.
- This bread freezes well for up to 3 months—just wrap it tightly in plastic wrap and foil.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg